Best For Less Jamaican Jerk Llc, 11618 N 22nd St, Tampa, FL - Restaurant inspection findings and violations



Business Info

Name: BEST FOR LESS JAMAICAN JERK LLC
Type: Permanent Food Service
Address: 11618 N 22nd St, Tampa, FL 33612
License #: 3917125
Total inspections: 10
Last inspection: 10/27/2014

Ratings Summary

Based on 1 vote

Overall Rating:
**
1.8
Ratings in categories:
Food:
***
3.0
Service:
*
1.0
Price:
****
4.0
Ambience:
*
1.0
Cleanliness:
**
2.0

Restaurant representatives - add corrected or new information about Best For Less Jamaican Jerk Llc, 11618 N 22nd St, Tampa, FL »


Inspection findings

Inspection Date

Type

Disposition

  • Basic - Floor soiled/has accumulation of debris. Under/behind cooking equipment, fryer and stove.
  • Basic - Hood soiled with accumulated dust.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen area, and 3 compartment sink. **Repeat Violation**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken. **Corrected On-Site**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed under hot running water. Chicken **Corrected On-Site**
  • Basic - Reach-in cooler gasket torn/in disrepair. Double door reach in cooler. **Repeat Violation**
  • Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Smoker room . **Repeat Violation**
  • Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Drive thru wall. **Repeat Violation**
  • High Priority - Live flies in kitchen. Smoker room . **Repeat Violation**
  • High Priority - Raw animal food stored over cooked food. Raw chicken wings over soup, raw fish and pork over cooked chicken and ribs/reach in cooler. **Corrected On-Site**
  • High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Chicken, goat, French fries.
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Handwash sink in back by pit. **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in back by pit.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in back by pit.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, chicken wings, ribs , chicken reach in coolers
  • Intermediate - Spray bottle containing toxic substance not labeled. Prep table. back by pit.
  • Portable fire extinguisher missing from its designated location. For reporting purposes only. **Repeat Violation**
10/27/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage shelf by dish room
  • Basic - Covered waste receptacle not provided in women's bathroom.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Exterior door has a gap at the threshold that opens to the outside. Beneath and beside **Repeat Violation**
  • Basic - Floor tiles cracked, broken or in disrepair. By smoker room
  • Basic - Food stored on floor. Shortening
  • Basic - In-use wet wiping cloth/towel used under cutting board.
  • Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Above dish sink **Repeat Violation**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line **Repeat Violation**
  • Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
  • Basic - Plumbing system in disrepair. Water through hand wash sink hose drains into three compartment sink
  • Basic - Reach-in cooler gasket torn/in disrepair.
  • Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
  • Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Smoker room
  • Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By drive thru window
  • Basic - Wall soiled with accumulated food debris. **Repeat Violation**
  • High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken turned heat up
  • High Priority - Live, small flying insects in food preparation area. Smoker room **Repeat Violation**
  • High Priority - Presence of insects. Ants on floor by microwave area **Repeat Violation**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw beef over sauces **Corrected On-Site**
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container
  • Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Smoker area **Repeat Violation**
  • Intermediate - No soap provided at handwash sink. Kitchen **Repeat Violation**
  • Portable fire extinguisher gauge in red zone. For reporting purposes only. Cook line
5/29/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of grease/dust/debris on hood filters. **Warning**
  • Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board **Warning**
  • Basic - Exterior door has a gap at the threshold that opens to the outside. Side of door **Warning**
  • Basic - Floor soiled/has accumulation of debris. Smoker room **Warning**
  • Basic - Food-contact surface not smooth and easily cleanable. Wood table in smoker room, box for seasonings barewood **Warning** On 3/25/2014- wood table
  • Basic - Grease accumulated under cooking equipment. **Warning**
  • Basic - Hole in wall. In small room by dish sink **Warning**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish sink, kitchen, prep area by front counter **Warning**
  • Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
  • Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Smoker room **Warning**
  • Basic - Wall in disrepair. By prep table near front counter **Warning**
  • Basic - Wall soiled with accumulated food debris. **Warning**
  • High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Gizzards over fries **Warning**
  • Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. THIS MUST BE CORRECTED BY: March 25, 2014 **Warning** All potentially hazardous food stored in freezers
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
  • Portable fire extinguisher gauge in red zone. For reporting purposes only. Cook line **Warning**
  • Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer in smoker room **Warning**
3/25/2014Routine - FoodCall Back - Complied
  • Basic - Build-up of grease/dust/debris on hood filters. **Warning**
  • Basic - Cardboard used to line food-contact shelves. In stand up freezer **Warning**
  • Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board **Warning**
  • Basic - Exterior door has a gap at the threshold that opens to the outside. Side of door **Warning**
  • Basic - Floor soiled/has accumulation of debris. Smoker room **Warning**
  • Basic - Food stored on floor. By front counter **Warning**
  • Basic - Food-contact surface not smooth and easily cleanable. Wood table in smoker room, box for seasonings barewood **Warning**
  • Basic - Grease accumulated under cooking equipment. **Warning**
  • Basic - Hole in wall. In small room by dish sink **Warning**
  • Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Kitchen **Warning**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish sink, kitchen, prep area by front counter **Warning**
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Freezer **Warning**
  • Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
  • Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Smoker room **Warning**
  • Basic - Wall in disrepair. By prep table near front counter **Warning**
  • Basic - Wall soiled with accumulated food debris. **Warning**
  • Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
  • High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Pork THIS MUST BE CORRECTED BY: march 25, 2014 **Warning**
  • High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork stew THIS MUST BE CORRECTED BY: march 25, 2014 **Warning**
  • High Priority - Live, small flying insects in food preparation area. 1 fly in prep area in dish room **Warning**
  • High Priority - Presence of insects. Ants in box under handwash sink on cook line **Warning**
  • High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Gizzards over fries **Warning**
  • High Priority - Rodent activity present as evidenced by rodent droppings found. 20 dry droppings in the room off of dish sink **Warning**
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. THIS MUST BE CORRECTED BY: march 25, 2014 **Warning**
  • Intermediate - Handwash sink not accessible for employee use at all times. Smoker room pans in sink **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Smoker room, dish sink, cook line (corrected on site at cooked line) **Warning**
  • Intermediate - No soap provided at handwash sink. Smoker room, cook line **Warning**
  • Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. THIS MUST BE CORRECTED BY: March 25, 2014 **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
  • Portable fire extinguisher gauge in red zone. For reporting purposes only. Cook line **Warning**
  • Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In office **Warning**
  • Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer in smoker room **Warning**
3/24/2014Routine - FoodWarning Issued
  • Basic - Case/container/bag of food stored on floor in kitchen.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Food storage container/container lid cracked or broken.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area.
  • Basic - No copy of latest inspection report available.
  • Basic - Open dumpster lid.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
  • High Priority - Live flies in kitchen.
  • High Priority - Vacuum breaker missing at hose bibb. Smoker area.
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Handwash sink used for purposes other than handwashing. Kitchen - to store containers.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
  • Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate - Spray bottle containing toxic substance not properly labeled.
12/11/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
9/26/2013Routine - FoodAdmin. Complaint Callback Complied
  • Basic - Accumulation of food debris/soil residue on handwash sink.
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Food debris accumulated on kitchen floor.
  • Basic - Food debris/dust/soil residue on dry storage shelves.
  • Basic - Garbage can soiled.
  • Basic - Garbage on the ground and/or pad around dumpster.
  • Basic - Garbage storage area insufficient in capacity.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Shelf under preparation table soiled with food debris.
  • Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
  • High Priority - Live flies in kitchen.
  • High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. 56 on prep table for 1.5 hours moved to smoker to **Corrected On-Site**
  • Intermediate - Buildup of soiled material on racks in the reach-in cooler.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No soap provided at handwash sink. **Corrected On-Site**
  • Portable fire extinguisher gauge in red zone. For reporting purposes only.
5/21/2013Routine - FoodAdministrative complaint recommended
  • Critical - No proof of employee training.
10/8/2012Routine - FoodCall Back - Complied
  • Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Critical - Observed food stored on floor.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical - Observed uncovered food in holding unit/dry storage area.
10/8/2012Food-Licensing InspectionInspection Completed - No Further Action
  • Critical - No proof of certified food manager.
  • Critical - No proof of employee training.
  • Critical - Operating without a current license.
9/7/2012Routine - FoodWarning Issued

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1 User Review:

Mia

Added on Jan 21, 2017 6:37 PM
Visited on Jan 21, 2017 6:00 PM
Food:
***
Service:
*
Price:
****
Ambience:
*
Cleanliness:
**
I don't recommend this place. I went there to get food occasionally because I lived close, new to the area.,and the price was reasonable.
As time went one of the owners was drunk and kept hitting on me,and chasing me across the street 2 get me 2 talk to me.
The price this year went up this week. The customer service is terrible and the food isn't as good as it was a year ago.
Drug dealers do business there and the homeless sleep there.
I recommend going to a better, repitible Jamaican restaurant to eat, and vist!!
Would you recommend BEST FOR LESS JAMAICAN JERK LLC to others? No
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